Bubble and squeak frittata

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 teaspoons olive oil

1 onion, sliced

2 cloves garlic, crushed

250g cooked potatoes, diced

1 cup diced cooked carrot

spray oil

2 cups sliced cabbage or Brussels sprouts

200g lean meat (roast beef or roast chicken), sliced

pinch of nutmeg

pinch of paprika

7 eggs

chopped fresh parsley, to garnish

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Instructions

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1 Heat a large non-stick frying pan with half the oil. Cook onion and garlic until softened.

2 Add potatoes and carrot with the remaining oil, using a little oil spray if necessary. Cook for 3-4 minutes. Add cabbage, pressing down into pan, and a little oil spray. Cook for a few minutes.

3 Add meat. Season with nutmeg and paprika.

4 Beat eggs with a fork and pour into pan. Swirl pan until egg is evenly distributed and the base has begun to set. Keep tilting pan so uncooked egg settles around pan edges. Remove from heat when the base has firmed and the surface is softly set. To brown the top, place frittata under preheated grill for a few minutes.

5 Slice frittata in wedges, garnish with parsley and serve.

Variations

Make it gluten free: Check spices are gluten free.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 26 g

Total fat 20 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 6 g

Dietary fibre 4 g

Sodium 200 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.